Smitha's Kitchen

Palappam Recipes Kerala Palappam

PALAPPAM (പാലപ്പം) refers to the Nasrani dish of fermented bread made with rice batter and coconut milk and hence the name Palappam (meaning Milk Bread). Jewish people who migrated to India introduced this item in the country. It is a staple diet popular in South India and Srilanka. The batter for Palappam is made by grinding raw white rice with grated coconut and then fermented with toddy or yeast. The Palappam


LONG BRINJAL THORAN (വഴുതനങ്ങ തോരൻ)  Thoran is a dry dish traditionally made of finely chopped fresh vegetables (long beans, bitter gourd, snake gourd, ivy gourd, young jackfruit, carrot, cabbage etc.) or fresh leaves (red spinach, green spinach, fenugreek leaves, drumstick leaves etc.) or edible flowers (banana flower, drumstick flowers etc.) Here is a very simple and tasty recipe of Long Brinjal Thoran which goes well with rice and chappati as

Nadan Mutta Roast Recipe

A typical Kerala style dish using boiled eggs roasted in spiced and thick onion and tomato gravy. It’s a good accompaniment with appam, chappati etc. INGREDIENTS : Eggs – 5 nos Onion – 6 nos, very thinly sliced Ginger, finely chopped – 1 tbsp Garlic, finely chopped – 1 tbsp Green Chilly – 2 nos, chopped Tomato – 3 big, peeled and chopped Mustard Seeds – ¼ tsp Curry Leaves


FRESH PRAWNS and GREEN MANGO CURRY  ചെമ്മീനും മാങ്ങയും This is an authentic mouthwatering Prawn recipe from South India, cooked in a spicy ground fresh coconut paste with raw mangoes. INGREDIENTS : Fresh Prawns, cleaned – 500 gm Raw Mango – 1 no, small size Grated Coconut – ¼th of a coconut Coconut Milk – ¼ cup, thick Turmeric Powder – ¼ tsp Red Chilli Powder – 1½ tsp Coriander Powder


Neypayasam (നെയ്‌പായസം) is  a very simple, thick in consistency and delicious payasam made mainly using ghee, raw brown rice (ഉണക്കലരി) and jaggery. Since we use more quantity of ghee for its preparation than in any other payasams, we literally call it as Neypayasam. Most of the temples in Kerala prepare this tasty payasam as nivedyam and then offer to the devotees as prasadam. We normally prepare this payasam at home during